Picked up a 20kg bag of Chapatti flour for £5 at tesco not long ago as we eat a lot of the things (but didnt think we'd use all £20kg) and wondered how the flour would do in a loaf, but have never seen anything on suitability, despite numerous searches etc.
Finally got around to testing last night. I used Wheels Soft Rolls recipe, just substituting the flours, and SWMBO couldn't tell the difference between the chapatti flour loaf and the usual wholemeal flour we use. Result!

We often see chapatti flour selling cheap round here (certainly cheaper than £1.20 for 1.5kg), and now I can happily use the flour for more than one thing, which means none will go to waste.

No, the US have Graham crackers which seem to correspond to cream-crackers - in any case they're totally different from Besan which is gram flour. I'm sure that both Graham and Atta (chappati) are wheat based.

I use 2 cups of Atta flour to every 1 cup of water and mix (sometimes we just make enough to use there and then, others we make loads up to freeze). I then oil my hands and separate into balls and leave them to rest in the fridge for 30mins before rolling thin.

I use a frying pan on the hottest light I have and cook on each side just until it starts to blister, then pop onto another gas burner on high until they puff up.

I used to brush with ghee, but now I'm not allowed to because of my cholesterol